Chicken Meatball Sub Casserole

This meal started on the cover of my favorite cooking magazine and ended on our dinner table, this past Friday in mid-August, at our small cottage on a small lake in the Middle of Nowhere, Wisconsin. At the meal’s conclusion I took a poll among the five others seated at the table; Scott, his visiting mom and nephew, and two of our own boys. The scores were overwhelmingly high and if you give this one a try I am betting that yours will be too.

These balls of ground chicken are rolled in fresh grated Parmesan, herbs and aromatics – all before being browned in olive oil and then baked in a bath of basil marinara. As an added bonus, my favorite kitchen implement du jour carried the entire meal – our ancient and indestructible cast iron skillet.

The composition of these meatballs lends a light and non-greasy taste to both the accompanying sauce and slices of provolone-blanketed bread, which has been flavored and hand rubbed with garlic and then crisped in the oven.

Interspersed with leaves of garden-fresh basil thoughout, this meal is simple enough to serve for a weeknight meal to your family and tasty enough to serve to guests you are entertaining. This one is truly a must-try; you won’t believe what it will do for your meal ratings. -Dan

Cover each slice of bread with provolone, cut to fit bread if necessary.

Broil casserole until cheese melts.

Notes

Add 1/4 cup red wine to sauce for enhanced flavor and character. If you don't have tomato paste, stir while heating and reduce sauce to desired consistency Stewed or diced tomatoes may be substituted for crushed tomatoes. Use wooden spoon to mash tomatoes to desired texture while cooking. Brush bread with whole garlic cloves prior to placing under broiler.

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This is definitely something my husband would love. And, I was trying to figure out what to make him for lunch tomorrow, but forgot to pick anything up at the store. You’ve given me inspiration here! Thanks so much!